Welcome to my blog. I document my many adventures in food. Hope you find something that takes your fancy. 



It's been a bit quiet on the bread front recently, but I'm back with a staple bread loaf, probably one of the first breads I ever tried, the farmhouse/ white loaf. There's no messing with this recipe, strong white bread flour, yeast, salt & water is all you need. Mix, knead, prove, shape, prove again then bake.

This is one bread that I always love to do by hand, even though I own a stand mixer, mainly because I can't be bothered to clean it afterwards. I found that the best way to learn about bread making is by hand, so going back to this technique is somewhat a labour of love.


  • 500g Strong White Bread Flour
  • 7g Sachet Fast Action Yeast
  • 10g Salt
  • 350ml Lukewarm Water
  • Sunflower/ Vegetable Oil (For Greasing)


  1. In a large bowl, weigh the flour. Rub in the salt at one edge of the bowl and the yeast on the other side, as the salt can stop the yeast working.
  2. Add the water and mix together to form a coherent dough (use your dough to mop up any flour sticking to the bowl). Knead for 10 minutes or until the dough has become noticeably smoother. Shape into a ball & place in a large bowl. Cover your bowl with a damp tea towel or clingfilm and rest in a warm place for 1 hour, or until it has noticeably increased in size.
  3. Knock back the dough by tipping it back onto a floured surface and pushing the air out. Mould the dough into a rugby ball shape that will fit a 900g loaf tin and place in the tin. Loosely cover and leave it for a final hour, or until it has doubled in size and springs back when pushed.
  4.  Preheat the oven to 220°C, fan 200°C, gas 7, at least 20 minutes in advance.
  5. Bake the bread for 15 mins, then reduce the heat to 190C/fan 170C/gas 5 and continue to bake for 30 mins until the loaf sounds hollow when removed from the tin and tapped on the base. Leave the bread on a wire rack to cool completely.